Low Carb PB & J Thumbprint Cookies (Gluten Free)
A low carb, keto, and gluten free cookie recipe inspired by the classic peanut butter and jelly sandwich! These keto peanut butter thumbprint cookies are sure to be a hit!
A low carb, keto, and gluten free cookie recipe inspired by the classic peanut butter and jelly sandwich! These keto peanut butter thumbprint cookies are sure to be a hit!
- Carbohydrate 1.38161333313492 g
- Cholesterol 0.571666666500978 mg
- Fat 1.95531816663021 g
- Fiber 0.462104978370667 g
- Protein 0.668228166529559 g
- Saturated Fat 1.70046963331063 g
- Serving Size 1 1 cookie (17g)
- Sodium 16.0740999956507 mg
- Sugar 0.919508354764254 g
- Trans Fat 0.115966199998136 g
- Calories 25 calories
Step-by-step
- Combine all of the cookie ingredients except for the jelly in a medium sized bowl.
- Stir well until fully combined.
- Roll into twenty 1 inch balls and place on a parchment covered cookie sheet.
- Press a well into the center of each cookie with your thumb.
- Place about 1/2 tsp of jelly in each center.
- Bake in a preheated 350 degree (F) oven for 11 minutes.
- Don't bake too long or they'll dry out.
Peanut butter carries the structural burden in this formulation, functioning simultaneously as fat, binder, and primary flavor carrier since traditional wheat flour is absent. Without standard gluten networks to trap air, the dough relies entirely on the coagulation of two eggs and the minimal starches in coconut flour to hold its shape during baking. Working with alternative binders requires precise thermal control, which is why monitoring the eleven minute baking window at 350 degrees Fahrenheit prevents the dense crumb from turning chalky. Pulling the sheet from the oven while the centers still appear slightly soft ensures the structure sets properly on the pan without moisture evaporation ruining the final bite.
Managing Texture and Extended Storage
Coconut flour absorbs moisture aggressively as the baked goods cool, meaning the physical mouthfeel shifts significantly between the first and second day. Storing these items in an airtight container with a slice of plain white bread allows the cookies to draw ambient moisture from the bread, keeping the crumb tender rather than crumbly over a four-day window. Proper cooling on a wire rack before storage prevents internal condensation from dissolving the sugar-free preserves in the center well.
- Bake for exactly eleven minutes at 350 degrees Fahrenheit to avoid dry results.
- Cool completely on wire racks before transferring to sealed storage containers.
- Add a piece of sandwich bread to the storage container if the crumb becomes too firm on day two.
